Ingredients

  • 1/3 C orzo
  • 1 tbsp olive oil
  • 3 zucchini, sliced
  • 1 yellow squash, sliced
  • 1 red onion, chopped
  • 2 bell peppers, chopped
  • 2 tsp thyme, dried
  • salt, to taste
  • black pepper, to taste
  • balsamic vinegar, to taste
  • basil, fresh, for serving

Instructions

  1. Set oven to 420°F
  2. Add chopped vegetables to a large bowl, then add olive oil, sea salt & pepper and thyme. Sprinkle in dried thyme and mix/toss veggies to coat.
  3. Add parchment paper to baking tray. Add the veggies on top, then bake for 20-25 minutes until crisp tender.
  4. Prepare orzo according to the packet instructions. Set aside.
  5. Add the roasted veggies to a bowl and allow them to cool slightly. Add in cooked orzo and fold everything together.
  6. Season to taste with sea salt & pepper and fresh basil if desired.